This flavored variation of the Finishing Sauce combines two long-held loves of mine: roasted green chiles from Hatch, New Mexico, and the earthy twang of the Cedar tree. Imagine soaking a cedar plank in salt water and using it to roast a Bristol Bay sockeye salmon, marinated in our Finishing Sauce and topped with a roasted green chile salsa. That, my friends, it the essence of this release (but without the salmon!). The smell is green chile forward, the cedar riding in the backseat. Made for fish, fantastic in ramen...do yourself a favor and use it to dress a fried egg on toast.
* The green chile microparticles in this sauce may settle when not in use. Just swirl the bottle to mix before using.
About The Finishing Sauce
This is an unpasteurized traditional soy sauce that is lighter in color than store-bought soy sauces and noticeably less salty, made with only four ingredients. It is aged for a minimum of six months in a water and kosher salt brine, allowing the combination of organic soybeans and hand-toasted wheat inoculated with a strain of Aspergillis Oryzae from Japan to develop an umami flavor that is unlike any commercial soy sauce.
Roy, the SoryOry robot led the development of this year's sauce. He lovingly massaged the moromi (soybeans, ground toasted wheat, koji and salt water) in his belly (a semi-closed enviroment) for 10 months. The last two months of aging happened in an open but covered tank. Pressing was all done by hand utilizing the pressure of a 3-ton hand operated cider press. Flavor highlights are a little more fruity than the 2023 batch.
